La nuova chimica del gusto e dell'olfatto, ossia, L'arte di comporre i vini artificiali, le bevande spiritose, le acque odorifere, ec. ec. secondo le regole della chimica moderna
By: di Giovanni Pozzi, dottore in medicina e chirurgia, direttore dell'I. R. scuola veterinaria in Milano, professore di materia medica e chimica-farmaceutica, e socio di varie accademie ; con tavole in rame.
Contributors: Elizabeth Robins Pennell Collection (Library of Congress)
Publisher: Dalla Tipografia di Giovanni Silvestri ...
Published: 1817
Place of publication: Milano
Language: ita
Number of pages: 240
Subjects: Alcoholic beverages -- Italy; Wine and wine making -- Italy; Cookery (wine); Perfumes -- Italy; Essences and essential oils -- Italy; Cookery, Italian
Other titles: Arte di comporre i vini artificiali, le bevande spiritose, le acque odorifere
Notes: Westbury, R.M.T.  Handlist of Italian cookery books, p. 179
Errata on last page of v. 2.
LC copy has inscription: To Mrs. J. Pennell with kind regards of Uncle Charles, Chas. G. Leland, Florence, April 10, 1902. Though called a Chemistry of Taste, this very admirable ... work consists entirely of material in common with that to be found in many cookbooks ..."